These sourdough pumpkin pie twists combine everything we love about classic pumpkin pie with the crisp, buttery texture of homemade sourdough pastry. Each twist has delicate flaky layers wrapped around a warmly spiced pumpkin filling, then gets finished with a golden egg wash and optional whipped cream or cream cheese icing.
Table of Contents
Why We Love These Sourdough Pumpkin Pie Twists
There are several reasons these flaky pumpkin twists deserve a place on a fall baking list.
- 🥐 Extra flaky: Cold butter and sourdough starter create crisp, buttery layers.
- 🎃 Easy pumpkin filling: Pumpkin puree, brown sugar, cinnamon, and pumpkin pie spice come together quickly.
- 🍂 Perfect for fall: Warm pumpkin spice flavors make these twists ideal for autumn baking.
- ✨ Beautifully golden: The egg wash gives the pastry a delicious golden-brown finish.
- 🤎 Easy to serve: The twisted shape makes these pastries perfect for snacking, sharing, or holiday gatherings.
- ☕ Great with drinks: They pair wonderfully with coffee, chai, hot chocolate, or apple cider.
- 🍰 Optional creamy finish: Serve them with whipped cream or cream cheese icing for extra indulgence.
- 🥄 Uses sourdough discard: A delicious way to use extra sourdough starter instead of throwing it away.
Ingredients for Flaky Sourdough Pumpkin Pie Twists
For the Flaky Sourdough Pastry
- 2 cups (250g) all-purpose flour
- 1/2 teaspoon salt
- 1 cup (226g) unsalted butter, very cold and grated or cubed
- 1/2 cup (113g) sourdough starter, discard or active, cold
- 1/4 cup (60g) ice water, added only if needed
For the Pumpkin Pie Filling
- 1/2 cup pumpkin puree
- 1/4 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
For Assembly and Finishing
- 1 egg
- 1 tablespoon water
- Whipped cream or cream cheese icing, optional, for dipping or drizzling
How to Make Sourdough Pumpkin Pie Twists
Prepare the Cold Sourdough Pastry Dough
- We begin by combining the all-purpose flour and salt in a large mixing bowl. Add the very cold butter, either grated or cut into small cubes.
- If using grated butter, work quickly so it does not become soft. Toss the butter through the flour until the pieces are coated. We do not want to completely blend the butter into the flour. Visible pieces of cold butter are important for creating flaky layers.
- Add the cold sourdough starter and gently mix until the dough begins to come together.
- If the mixture seems too dry to hold together, add the ice water gradually, starting with a tablespoon at a time. We may not need the entire 1/4 cup. The dough should look slightly rough and shaggy rather than smooth.
Chill the Dough
Turn the dough onto a lightly floured surface and gently press it together. Avoid kneading it like bread dough because excessive mixing can develop too much gluten and make the pastry less tender.
Shape it into a rough rectangle, wrap it, and refrigerate for at least 30 minutes.
This chilling period allows the butter to firm up again and makes the dough easier to roll and shape.
Make the Pumpkin Pie Filling
While the dough chills, prepare the filling.
- In a small bowl, stir together the pumpkin puree, brown sugar, pumpkin pie spice, and ground cinnamon until evenly combined.
- The mixture should be thick enough to spread in a thin layer. If the pumpkin puree contains a lot of moisture, avoid adding an overly thick layer to the pastry because excess moisture can make the twists difficult to crisp.
- Keep the pumpkin filling refrigerated until ready to assemble.
Roll and Fold for Extra Flaky Layers
- Place the chilled dough on a lightly floured surface and gently roll it into a rectangle.
- Fold the dough into thirds, similar to folding a letter. Rotate it, then gently roll it again. Repeat the fold once more if the butter remains cold and firm.
- This simple folding process helps create additional layers in our sourdough pumpkin pie twists without requiring traditional laminated pastry techniques.
- If the butter starts becoming soft or the dough feels sticky, stop and refrigerate it for 10 to 15 minutes before continuing.
Add the Pumpkin Filling
- Roll the chilled dough into a rectangle approximately 1/8-inch thick.
- Spread the pumpkin filling over one half of the rectangle, leaving a small border around the edges.
- Fold the uncovered half over the pumpkin layer. Gently press the edges to help keep the filling inside.
- Using a sharp knife or pastry cutter, cut the filled dough into strips.
Twist the Pumpkin Pastry Strips
- Take one strip and gently twist it several times, holding both ends. Do not twist too aggressively because the dough can tear and the pumpkin filling can squeeze out.
- Place each finished twist on a parchment-lined baking sheet, leaving space between them.
- For especially crisp and flaky twists, refrigerate the shaped pastries for about 10 to 15 minutes before baking.
Add the Egg Wash
Whisk together the egg and one tablespoon of water.
Brush the tops of the twists lightly with the egg wash. This gives the pastry a beautiful golden-brown finish as it bakes.
For an extra sweet finish, we can sprinkle a little coarse sugar over the egg wash before placing the tray in the oven.
Bake Until Golden and Flaky
- Preheat the oven to 400°F (200°C).
- Bake the pumpkin pie twists for approximately 18 to 22 minutes, or until the pastry is puffed, deeply golden, and crisp around the edges.
- The exact baking time will depend on the thickness of the twists and individual ovens, so we should begin checking toward the end of the baking time.
- Once baked, allow the twists to cool on the baking sheet for several minutes before transferring them to a wire rack.
- The pastry will become crisper as it cools.
Can We Make These Pumpkin Twists Ahead?
Yes. We can prepare the pastry dough ahead of time and keep it refrigerated until we are ready to assemble the twists.
The shaped, unbaked twists can also be chilled before baking. This makes them convenient for entertaining because the preparation can be completed earlier in the day.
For the best texture, bake them shortly before serving.
How to Serve Pumpkin Pie Twists
These flaky pastries are delicious while slightly warm or completely cooled.
For a simple finish, serve them exactly as they come from the oven. The caramelized pumpkin filling and buttery pastry already provide plenty of flavor.
For a more dessert-like presentation, drizzle the cooled twists with cream cheese icing or serve them alongside a bowl of lightly sweetened whipped cream.
They are especially good with:
- Hot coffee
- Pumpkin spice lattes
- Chai tea
- Hot chocolate
- Apple cider
- Vanilla ice cream
- Whipped cream
- Cream cheese icing for homemade recipe try our Cream Cheese Icing recipe.
How to Store Sourdough Pumpkin Pie Twists
Once completely cooled, store the twists in an airtight container at room temperature for up to 2 days.
For the best flaky texture, reheat them briefly in a toaster oven or conventional oven rather than microwaving them. A few minutes of gentle reheating can help restore some of the crispness.
If freezing, place completely cooled twists in a freezer-safe container with parchment between layers. Thaw and reheat in the oven until warmed and crisp.
Easy Pumpkin Pie Twists with Crescent Roll Dough
Use refrigerated crescent roll dough instead of homemade sourdough pastry.
- Keep the same pumpkin filling: pumpkin puree, brown sugar, pumpkin pie spice, and cinnamon.
- Unroll the 1 tube refrigerated crescent roll dough and separate it into triangles.
- Spread a thin layer of pumpkin filling over each dough piece.
- Fold or layer the dough and cut it into strips before gently twisting.
- Brush with egg wash for a golden finish.
- Add coarse sugar or cinnamon sugar before baking for extra sweetness and crunch.
- Bake at 375°F (190°C) for about 12-16 minutes, or until golden brown.
- Serve with cream cheese icing or whipped cream for dipping or drizzling.
Shorten the prep time because there is no homemade pastry dough or 30-minute dough rest.
Flaky Sourdough Pumpkin Pie Twists
Equipment
- Large mixing bowl
- small mixing bowl
- Rolling Pin
- Pastry cutter or sharp knife
- Baking sheet
- Parchment paper
- Pastry brush
- Wire cooling rack
Ingredients
- 2 cups 250g all-purpose flour
- 1/2 teaspoon salt
- 1 cup 226g unsalted butter, very cold
- 1/2 cup 113g sourdough starter, cold
- 1/4 cup 60g ice water, as needed
- 1/2 cup pumpkin puree
- 1/4 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 large egg
- 1 tablespoon water
- Whipped cream or cream cheese icing optional
Instructions
- Combine the flour and salt in a large bowl.
- Add the very cold butter and gently toss it through the flour, keeping small pieces of butter visible.
- Add the cold sourdough starter and mix gently until a shaggy dough forms.
- Add ice water gradually, only as needed, until the dough comes together.
- Shape the dough into a rectangle, wrap it, and refrigerate for 30 minutes.
- Mix the pumpkin puree, brown sugar, pumpkin pie spice, and cinnamon in a small bowl.
- Roll the chilled dough into a rectangle on a lightly floured surface.
- Fold the dough into thirds, then roll it out again to create flaky layers.
- Spread the pumpkin filling over half of the dough.
- Fold the uncovered half over the filling and gently press the edges together.
- Cut the filled dough into 10-12 strips.
- Gently twist each strip and place the twists on a parchment-lined baking sheet.
- Whisk the egg with 1 tablespoon of water and brush the mixture over the twists.
- Refrigerate the shaped twists for 10-15 minutes if the dough has become soft.
- Bake at 400°F (200°C) for 18-22 minutes, until puffed and golden brown.
- Let the twists cool for several minutes before serving.
- Drizzle with cream cheese icing or serve with whipped cream, if desired.
These flaky sourdough pumpkin pie twists are a simple way to turn familiar pumpkin pie flavors into an irresistible handheld pastry. The combination of cold buttery dough, sourdough starter, pumpkin puree, brown sugar, cinnamon, and pumpkin pie spice creates a dessert that feels both homemade and special.
With their crisp edges, flaky layers, warmly spiced pumpkin center, and optional cream cheese drizzle, these twists are perfect for everything from a quiet fall breakfast to a Thanksgiving dessert table.
